Advances in Environmental Electrochemistry provides the basics of environmental electrochemistry, including redox reactions for contaminant removal, bio-electrochemical systems, electrochemical reactor design and the various electrochemistry-based techniques for practical wastewater degradation, environmental remediation and bioenergy recovery from waste. Technologies acting as key indicators for addressing the various aspects of environmental electrochemistry are covered, along with comparisons to conventional methods and potential ways forward. This book will be of interest to chemical engineers, environmental engineers, and all those interested in environmental biotechnology, bio-electrochemical systems, electrochemical sensors, advanced oxidation processes, biological wastewater treatment, and waste to energy recovery.

‘Waste’ is generally identified as goods or material that are perceived to be mostly valueless. However, objects that are perceived to be waste based on consumers’ object valuation can be redefined to create value. This requires a multitude of efforts using different strategies in waste prevention and management. This book is an edited collection of various chemical approaches used for valorization of solid wastes, particularly, waste electrical and electronic equipment, plastic waste, and agro-residue waste, that provide research insights into the concept "waste-to-energy". Covering a variety of interdisciplinary topics on waste treatment and resource recovery makes the book one for all that serves as an excellent reading material for engineers, science scholars, entrepreneurs, and organizations who are working in the field of waste management.

Bioreactor Design Concepts for Viral Vaccine Production covers a range of interdisciplinary chapters from the engineering perspective of bioreactor design to the biotechnological perspectives of vector design for vaccine development. The book covers bioreactor concepts such as static systems, single-use systems, stirred tanks, perfusion, wave and packed-beds. It reviews options for efficient and economical production of human vaccines and discusses basic factors relevant for viral antigen production in mammalian cells, avian cells, and insect cells. This book will be a great resource for those interested in implemented novel bioreactor design or experimental schemes towards intensified or/and enhanced vaccine production.

Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation technology. Combining theory with a practical, hands-on approach, this book covers key aspects of food engineering. Presenting cuttingedge information, the book is an essential reference on the fundamental concepts associated with food engineering.

Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation technology. Combining theory with a practical, hands-on approach, this book covers key aspects of food engineering. Presenting cuttingedge information, the book is an essential reference on the fundamental concepts associated with food engineering.

Winemaking is a bioprocess that has its origins in antiquity. Fruit wine is an alcoholic beverage made by fermentation of the fruit juice. Fruit wine is the product of anaerobic fermentation by yeast7 in which the sugars are converted into alcohol & carbon dioxide. The sources of sugar are generally the fruit juices Fruit juice is full of sugar, which could cause weight gain. Consumption of wine, to get the benefits better, should be limited to a glass or two a day, yeast converts some of the sugar during fermentation into alcohol. But the net loss of carbons going from sugar to alcohol is small (as carbon dioxide). These carbons get burned in body or converted into fat. 100 mL of wine contains around 70 kcal, whereas 100 mL of pressed pomegranate juice will contain around 60 kcal . Fruit wines range in taste from dry to very sweet but on average contain the same amount of alcohol as grape wines